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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Large bakery-style chocolate chip cookies made by creaming cold cubed butter with brown and white sugar, then folding chocolate chips through a corn starch-softened dough and baking the big balls until golden on top.
A gluten-free tea cake of almond flour and polenta bound with sour cream, eggs, lemon zest and vanilla, topped with halved fresh figs and a sprinkling of sugar before baking.
Tall Southern biscuits built by smearing cold butter into a cake and all-purpose flour dough and folding it repeatedly, brushed with melted butter and flaky salt before baking.
Makes about 12 biscuits214 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Blended pancakes made from rolled oats and ripe bananas, with no flour, oil, or refined sugar in the batter. Cinnamon, vanilla, and honey round out the banana flavour, and the batter cooks in a nonstick pan in minutes.
Flourless cookies that bake up like the top of a brownie — glossy and cracked — from a simple whisked mixture of cocoa, icing sugar, egg whites and milk studded with chocolate chips.
Cakes and baking1 hrMakes 16–204 kcalVegetarianGluten-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
These flourless brownies rely on melted chocolate, cocoa and cornstarch for a thin, chewy crumb with a deep chocolate flavor. Chocolate chips scattered over the batter melt into the top as they bake.
Gluten-free brownies made by melting dark chocolate and butter, stirring in brown sugar, vanilla and eggs, then folding in almond meal and rice flour for a fudgy, moist crumb.
A rich, dense flourless chocolate cake of bittersweet chocolate and butter whisked with sugar, eggs and cocoa, baked in a parchment-lined 8-inch pan until a thin crust forms on top, and dusted with more cocoa.
Dessert45 minMakes one 8-inch cake (12-16 servings)110 kcalVegetarianGluten-freeDiabeticLow-SodiumRenal
Individual flourless chocolate cakes of melted dark chocolate and butter with eggs, sugar and cacao, baked in ramekins and served with vanilla ice cream and shaved chocolate.
Blondies with no flour at all: chickpeas blended smooth with peanut butter, maple syrup and vanilla, folded with chocolate chips, baked in a square pan and finished with coarse sea salt.
Five-ingredient peanut butter cookies with no flour at all bake up soft in the center with fork-pressed tops. They set as they cool, so patience at the end matters.
This easy American pancake recipe makes really light and fluffy pancakes that are great for a special breakfast. Each serving provides 256 kcal, 7g protein, 35g carbohydrates (of which 9g sugars), 9.5g fat (of which 5.5g saturates), 1.5g fibre and 1.2g salt.
American breakfast pancakes made from a baking powder batter with melted butter and vanilla, folded with fresh blueberries and cooked on a griddle until golden.
These golden-brown buttermilk pancakes are big enough to fill the plate and get their impressive lift from a splash of seltzer—perfect for weekend breakfasts.
A five-ingredient pancake batter of eggs, milk, butter, self-rising flour, and sugar. The self-rising flour gives the pancakes their lift, and each cooks in about 2 minutes per side.
Thick, soft ricotta pancakes whisked from ricotta, eggs, milk and flour with a touch of vinegar, cooked slowly in a buttered pan until golden on both sides, and served with sugar-macerated strawberries and maple syrup.
Vanilla ice cream under a pourable fortune cookie and coconut oil shell that sets crisp on contact, finished with crushed cookies, flaky salt and black sesame seeds.
A flexible processor cookie dough of butter, brown and granulated sugars and vanilla that takes a generous fold of pantry mix-ins, chilled, rolled into balls and baked soft-centered.
2 hr 15 minMakes 36 to 64 round cookies, depending on size30 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A rich French frosting built on pâte à bombe: hot sugar syrup whipped into egg yolks until they ribbon, then emulsified with a generous amount of cold butter. The result is lush, smooth and far less sweet than a meringue-based buttercream.
Dessert35 minMakes enough for 24 cupcakes or a 3-layer cake66 kcalVegetarianGluten-freeDiabeticLow-SodiumRenal
Egg yolks whipped with a 240°F sugar syrup until the bowl cools, then beaten with room-temperature butter, vanilla and a pinch of salt. The finished frosting is silky, glossy and ready for cakes and cupcakes.
A baked sweet tart shell filled with a smooth lemon curd of zest, juice, sugar, butter and eggs, baked just five minutes so it sets into neat, creamy slices. The flavour is bright and lemony without tipping into harsh sourness.
A rich chocolate mousse filling meets a layer of fluffy whipped cream in this classic French silk pie with no-bake chocolate sandwich cookie cookie crust.
A thick, rich drinking chocolate made by whisking finely chopped semi-sweet chocolate into steaming milk and cream with brown sugar and vanilla, topped with soft whipped cream.
AmericanDessert25 min5 to 6600 kcalVegetarianGluten-freeEgg-freeLow-SodiumRenal
Ripe bananas are dipped in a coconut and sesame batter and fried until the coating is deep golden and crisp with caramelized edges. Served hot with vanilla ice cream, it is a simple contrast of warm crunch and cold cream.
Firm scoops of vanilla ice cream are rolled in a crunchy crumb and coconut shell, frozen hard, then fried for just seconds so the outside turns crisp and golden. A tart raspberry sauce spooned over finishes each serving.
Individual egg muffins baked in a tin with spinach, red capsicum, cherry tomatoes, shallots and crumbled feta. They come out light golden, springy in the centre and easy to store for several days.
Large brown sugar cookies with a soft cinnamon filling sealed inside each ball of chilled, frozen dough, baked until the edges just turn light golden. A brown sugar and cinnamon icing is drizzled over once they have cooled completely.
A graham cracker crust layered with whipped chocolate ganache, a vanilla semifreddo folded with cubes of frozen chocolate chip cookie dough, and a final pile of whipped cream. Chocolate puffed rice cereal is scattered over just before the frozen pie is cut.
Sour cream batter folded with four cups of berries hides a spoonful of jam at the center of each muffin. The batch fills three pans for a crowd-sized bake.